Pages

Monday, 16 April 2012

Herb-crumbed cutlets and bean & parsley salad

So I performed a little surgery and gave the place a bit of a facelift. I also finally got around to making my own header. I think that it looks pretty good if I do say so myself. I actually had quite a bit of fun playing around with some photo editing software over the weekend. Even better, I have a one day photography course coming up in a couple of weeks. I hope that it will improve my photos. Most of the time getting a good photo is pretty much a matter of luck for me. I suppose if I really sat down with my camera manual I might be able to work it out but I think it will be a lot easier having a professional photographer how to get the best out of your camera. There is also the possibility of a longer course next semester. I am actually quite excited at the prospect.

I made this recipe quite some time ago now. At the moment I am in a bit of a funk and can't really be bothered cooking or even eating much. I am, of course, still eating and trying to eat well but there is just nothing exciting being made in my household. Chicken & sprout sandwiches really aren't blog worth.

I plan on making this recipe again. I have more cutlets in the freezer. I only made a few changes to the recipe. I used sourdough in place of the white bread for the crumbs. Instead of flour & egg wash I lightly coated the cutlets in low-fat greek yoghurt. I had some green beans that really needed to be used up so I sliced and blanched them and added to the salad. It was nice and filling and I can't wait to make it again. Perhaps with some different herbs in with the crumbs and next time I might give them a spray with some olive oil and cook under the grill instead of pan frying.